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Beef tallow in shortening preparations
Author(s) -
Morris S. G.,
Magidman P.,
Luddy F. E.,
Riemenschneider R. W.
Publication year - 1956
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02665109
Subject(s) - tallow , cottonseed oil , cottonseed , chemistry , chromatography , food science
Summary Experimental shortenings were prepared from various mixtures of tallow and cottonseed oil. Three series of shortenings were produced by somewhat different procedures: a) mixtures of tallow and cottonseed oil were hydrogenated and then catalytically rearranged; b) mixtures of hydrogenated tallow and cottonseed oil were rearranged; and c) mixtures of hydrogenated tallow and cottonseed oil were rearranged in the presence of 0.43% glycerine. Certain combinations and treatments of tallow and cottonseed oil produced shortenings which compared reasonably well with standard vegetable shortenings.